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Deep fried brussels sprouts are mini cabbages transformed into crispy bites of delight! Fried in coconut oil, infused with chilies, garlic, and fresh lime — brussels sprouts are about to become a household favorite! You can have these on the table in just 30 minutes.
Brussels sprouts are a humble vegetable that had a pretty sad reputation for a while. Then they got a makeover and turned up on menus in restaurants everywhere (usually roasted or fried with bacon crumbled on top – you know the ones!). Now you too can make restaurant-quality deep fried sprouts and turn a (perhaps) not liked veggie into a household favorite!
Frying can be an intimidating way to cook, but with this recipe, you'll discover how to do it safely and without fail every time. Plus, the results are so worth it!
How to deep fry brussels sprouts
Deep fried brussels sprouts make for a delicious appetizer or side dish. Honestly, these are so tasty and bite-sized that they make for a great snack, too! Here's how to make fried brussels:
- Don't fuss about removing the outer leaves, unless they're brown. The leaves will open as they fry no matter if you remove a few or not.
**Tip: Try frying a few sprouts whole and a few cuts in half to see which you prefer. The ones you cut in half will be crispier, but also taste oilier.
- Put 2 inches of coconut oil in a medium-sized pot. Attach an oil thermometer to the side of the pot. While the oil is heating, line a rimmed baking sheet with two layers of paper towels.
- Let the oil heat until it reaches 350 degrees Fahrenheit. Working in batches, carefully add the brussels sprouts to the oil.
** Tip: The best way to do this is to pile them on the slotted spoon and slowly lower them into the oil. Have a splatter screen on hand and immediately cover the pot. They will spit oil for the first 30 seconds. Once they have calmed down you can remove the splatter screen.
Fry the brussels for 3-4 minutes, or until they are golden brown but not too dark. Remove them with the slotted spoon and place them on the paper towel-lined baking sheet. Repeat with the remaining brussels.
Deep frying safety tips
- Never leave a pot of oil unattended. It won't take long for the oil to burn and it can catch fire. Keep your eyes on it at all times.
- If you're working with a deep fryer, make sure whatever you put into it is 100% dry. Any water will cause the oil to splatter.
- If you're frying in a pan, make sure it has high sides. When you add the brussels sprouts, the oil will bubble, and you don't want it to boil over.
- Clear the area around your stove of anything combustible before you begin deep-frying, also make sure little children aren't around in case of splatter.
Why coconut oil is great for frying
- Coconut oil has a higher smoke point (or burn point) than many other oils frequently suggested in frying recipes. Vegetable oil, extra virgin olive oil, and canola oil all have a lower smoke point than coconut oil.
- Bonus is that frying in coconut oil has some added health benefits!
Deep frying can feel a little nervy sometimes, but following these tips + the instructions in this recipe will give you beautifully crunchy brussels sprouts.
What to serve with deep fried brussels sprouts
Whether you're making these for your family on a Sunday or serving them for game night, pub night in, or as a side dish for a holiday meal, here are some options to round out your spread:
Can you deep fry brussels sprouts?
You sure can! Heat enough coconut oil to cover 2 inches of your pan. Let the oil heat until it reaches 350 degrees Fahrenheit. Add the brussels sprouts in batches and fry for 3-4 minutes.
Can you deep fry frozen brussels sprouts?
You can, just make sure you thaw and dry the frozen brussels sprouts completely before following the rest of this recipe. Cooking with fresh sprouts is faster and safer (less chance of oil splatters).
How long to deep fry brussels sprouts?
Fry the brussels for 3-4 minutes, or until they are brown but not too dark.
Why are my brussels sprouts soggy?
Usually, this means the oil isn't hot enough. If the temperature of the oil gets too low it will result in soggy sprouts.
- 10 cloves garlic (peeled)
- Coconut oil (enough to cover 2-inches in a small pot)
- 4 red chili peppers
- 1 lb brussels sprouts (cut in half – see notes!)
- Sea salt (to taste)
- 1 lime (cut into quarters)
- Place the garlic cloves in a small frying pan and cover them with water. Bring them to a boil, cover the pot, reduce the heat and let them simmer for 5 minutes. Drain the pan and let the garlic cloves dry completely.10 cloves garlic
- Put 2 inches of coconut oil in a medium-sized pot. Attach a candy/oil thermometer to the side of the pot and heat it until it reaches 300 degrees. While the oil is heating, line a rimmed baking sheet with two layers of paper towels.Coconut oil
- Add the blanched and dried garlic and the chilies to the pot. Be careful as the chilies will occasionally split open and cause the oil to splatter. Let the garlic and chilis fry for 3 minutes, or until the garlic is brown but not dark. Remove the garlic and chilis from the pot using a slotted spoon and place them on the prepared baking sheet.4 red chili peppers
- Let the oil heat just until it reaches 350 degrees. Working in batches VERY carefully add the brussels sprouts to the oil. The best way to do this is to pile them on the slotted spoon and slowly drop them into the oil. Have a splatter screen or a lid on hand and immediately cover the pot. They will spit oil everywhere for the first 30 seconds. Once they have calmed down you can remove the splatter screen. Fry the brussels for 3-4 minutes, or until they are brown but not too dark. Remove them with the slotted spoon and place them on the paper towel-lined baking sheet. Repeat with the remaining brussels.1 lb brussels sprouts
- Once all the brussels are cooked, sprinkle them liberally with sea salt and squeeze ¼ lime over top. Serve with extra lime wedges on the side.Sea salt, 1 lime
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.